Terry has been planning foodservice facilities since 1985 and has considerable experience developing functionally-oriented operations for hospitals, corporations, museums, colleges and universities. She identifies flexible design options that allow operations to adapt to changes in volume, equipment, and menu trends.
Terry’s designs are based on a clear understanding of operations, food production, flexibility, safety, staffing and work simplification. She listens closely to make certain her work is guided by her client’s qualities because each project is unique. Her passionate customer-focused approach, coupled with her hands-on experience provides a seamless process from start to finish.